Spicy chicken tikka skewers with a fresh and zingy side salad. This is destined to become a family favourite.
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Serves
4
Boneless Skinless Chicken Thigh
Tikka Masala Paste
Greek Yoghurt
Lime
Green Chilli
Fresh Coriander
Cucumber
Mango
Basmati Rice
Salt
Black Pepper
Serves
4
Boneless Skinless Chicken Thigh
Tikka Masala Paste
Greek Yoghurt
Lime
Green Chilli
Fresh Coriander
Cucumber
Mango
Basmati Rice
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Slice the chicken thighs in half lengthways and chuck into a bowl with the juice of half a lime, half of the yoghurt and all of the tikka paste. Season well with salt and pepper, then mix everything together. Set aside to marinate while you crack on with the rest — or cover and chill for up to 24 hrs.
Step 2.
Cut a few thin slices from the green chilli and set aside for garnish. Roughly chop the rest and add to a mini food processor with most of the coriander (stems and all), the remaining yoghurt and the juice of the limes (save wedges for serving). Blitz until smooth, season to taste, and set aside — this is your coriander sauce for the adults.
Step 3.
Heat the grill to high and line a baking tray with foil. Lightly oil the foil, then lay the chicken on top. Grill for 15–20 mins, flipping halfway, until gnarly and cooked through.
Step 4.
Halve the cucumber lengthways and scoop out the seeds with a spoon. Chop into chunks. Peel and chop the mango into similar-sized pieces, then gently toss both together in a bowl.
Step 5.
Cook the rice following pack instructions.
Step 6.
Serve up!
Kids Plate: Spoon some rice onto each plate, add a skewer and a pile of the mango and cucumber salad.
Parents Plate: Dish out the rice and chicken skewers. Spoon over some of the coriander sauce and top with a few sliced chillies and reserved coriander leaves. Serve with lime wedges on the side.
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